The Ultimate Savory Chicken Congee
This savory chicken congee is a comforting rice porridge with tender chicken and fresh ginger – inspired by classic Cantonese comfort food. Silky texture, warming flavors, easy to customize.
Equipment
- 1 Large stockpot or Dutch oven (5–8 qt – even heat is key)
- 1 Whisk (silicone or metal – non-negotiable for that creamy magic)
- 1 Wooden spoon or silicone spatula
- 1 Sharp chef's knife and cutting board
- 1 Measuring cups and spoons set
- 1 Fine-mesh strainer (for rinsing rice)
- 1 Ladle (for serving those perfect bowls)
Ingredients
Congee Base
- 1 cup white rice jasmine preferred for best texture
- 6–7 cups low-sodium chicken broth start with 6 for thicker congee; add more as needed
- 1–2 cups water optional, to adjust consistency
- 8 thin matchstick slices fresh ginger from a 2-inch piece, peeled and julienned
- ½–1 tsp salt adjust to taste, as broth adds saltiness
Marinated Chicken
- 12 oz boneless chicken thighs or breasts thinly sliced
- 1½ tbsp oyster sauce
- 2 tsp cornstarch
- 2 tbsp chicken broth for marinating
- 2 tbsp neutral oil vegetable, canola, or avocado oil—to prevent clumping
- ½ tsp salt reduce if broth is very salty
Garnishes
- 2–3 green onions scallions, thinly sliced
- Optional: Drizzle of sesame oil white pepper, or chili oil
Instructions
- Prepare the Rice and Ingredients: Wash the rice under cold water 2-3 times until the water runs clear. Drain well. Peel and julienne the ginger into thin matchsticks. Thinly slice the chicken and set aside.
- Marinate the Chicken: In a bowl, combine the sliced chicken with oyster sauce, cornstarch, 2 tbsp chicken broth, oil, and salt. Mix well and let it marinate for 10-15 minutes while you start the congee. This step adds flavor and prevents the chicken from clumping.
- Start the Congee Base: In a large pot, bring 6 cups of chicken broth (and 1 cup water if desired) to a rolling boil over high heat. Add the washed rice, ginger matchsticks, and ½-¾ tsp salt. Stir once to combine.
- Simmer the Congee: Once boiling, reduce heat to medium-low and partially cover the pot. Simmer for 25-30 minutes, stirring occasionally to prevent sticking. The rice should start breaking down into a porridge-like consistency.
- Whisk for Silkiness: After 25 minutes, use a whisk to vigorously stir the congee for 2-3 minutes. This breaks up the rice grains for that signature creamy texture—don't skip it!
- Add the Chicken: Increase heat to medium-high. Gently add the marinated chicken slices, spreading them out. Stir for 1-2 minutes until the chicken is just cooked through (it will turn opaque). Avoid overcooking to keep it tender.
- Finish and Adjust: Taste and add more salt, broth, or water if the congee is too thick. Simmer for another 5 minutes if needed. Remove from heat.
- Serve: Ladle into bowls and garnish with sliced green onions. Drizzle with sesame oil for extra aroma. Enjoy hot!
Notes
Ingredients (Affiliate Links):
Congee Base
- 1 cup white rice (jasmine preferred for best texture): https://amzn.to/3OLN7vv
- 6–7 cups low-sodium chicken broth (start with 6 for thicker congee; add more as needed): https://amzn.to/45VxPKC
- 1–2 cups water (optional, to adjust consistency): https://amzn.to/4rkyfm4
- 8 thin matchstick slices fresh ginger (from a 2-inch piece, peeled and julienned): https://amzn.to/4qBaDsr
- ½–1 tsp salt (adjust to taste, as broth adds saltiness): https://amzn.to/4rdZTAJ
Marinated Chicken:
- 12 oz boneless chicken thighs or breasts, thinly sliced: https://amzn.to/4qQlGxR
- 1½ tbsp oyster sauce: https://amzn.to/4pE61Bj
- 2 tsp cornstarch: https://amzn.to/4rH0jAC
- 2 tbsp chicken broth (for marinating): https://amzn.to/45VxPKC
- 2 tbsp neutral oil (vegetable, canola, or avocado oil—to prevent clumping): https://amzn.to/4saP2bF
- ½ tsp salt (reduce if broth is very salty): https://amzn.to/4rdZTAJ
Garnishes:
- 2–3 green onions (scallions), thinly sliced: https://amzn.to/4ppnKfD
- Optional: Drizzle of sesame oil, white pepper, or chili oil: https://amzn.to/3Lqci5p
Kitchen Tools & Equipment:
- Large stockpot or Dutch oven (5–8 qt size; for even simmering—e.g., enameled cast iron or stainless steel): https://amzn.to/49KaEF5
- Whisk (metal or silicone; key for breaking down rice grains to achieve that ultra-creamy texture): https://amzn.to/4pntV41
- Wooden spoon or silicone spatula (for gentle stirring without scratching the pot): https://amzn.to/4qFU9PY
- Chef's knife (sharp, 8-inch; for thinly slicing chicken and julienning ginger): https://amzn.to/4tZt7G3
- Cutting board (wooden or plastic; large enough for prep): https://amzn.to/46pC6pO
- Measuring cups and spoons set (for precise rice, broth, and marinade portions): https://amzn.to/4pQpbUJ
- Fine-mesh strainer or colander (for rinsing rice until water runs clear): https://amzn.to/3YY23bM
- Ladle (deep, for serving hot congee into bowls): https://amzn.to/3YZ1DBV
- Optional but helpful: Rice cooker with congee/porridge setting (for hands-off alternative method): https://amzn.to/4s6PkQz
- Optional: Vegetable peeler (for easily peeling fresh ginger): https://amzn.to/4s8Z8JU